- Special Pricing
- Active Time 10m
- Total Time 2h 20m
Yields about 4 cups
You can add the barbecue sauce for spicy southwestern-style beans, but leave it out if you want beans without the smoky flavor.
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seeds
- 1 teaspoon dried ground oregano
- 1 teaspoon dried ground marjoram
- 2 cups dried black beans, picked through and rinsed
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 serrano chilies, seeded and minced
- 2 bay leaves
- 1 cup tomato puree
- 1 tablespoon salt
- 1 cup barbecue sauce, preferably smoky-flavored (optional)
Place the cumin, coriander, oregano and marjoram in a dry, heavy skillet and toast over low heat, stirring frequently, for about 1 minute, until fragrant (do not scorch or the mixture will become bitter-tasting). Transfer to a large saucepan and add the beans, onion, garlic, serranos, bay leaves and tomato puree. Add enough water to cover the beans by 2 to 3 inches. Bring the beans to a simmer over medium heat. Cook at a low simmer for about 2 hours, or until the beans are just tender. Add more water if necessary to keep the beans covered as they cook. Season with salt, stir in the barbecue sauce, and continue cooking the beans for about 10 minutes, or until almost all the liquid is absorbed.
Serving Size = 1/2 cup
Serving size = 1/2 cup
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
212 calories; 1g total fat; 0mg cholesterol; 1141mg sodium; 39g carbohydrates; 9g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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